menu planning, back on the bandwagon

It’s August! It’s August! We still have a month left of summer vacation, but the start of school is in sight. I’m hoping this will be a great month. It’s full of birthdays and the boys are both excited about that. There are county fairs galore. The boys have swimming lessons scheduled. There are peaches and raspberries to pick and jams and butters to make.  And I finally will have my endo appointment for my thyroid. No, that last one doesn’t sound as fun as everything else, but once I start medication it will be a load off of my mind, so that is a good thing.

The weather this week shouldn’t be as insanely hot and humid as it’s been, but I’m still trying to consolidate cooking as much as possible. Yesterday Drew made a marinara sauce, so we took out two packages of meatballs from the freezer. One we ate last night, the other we’ll have with the leftover sauce later this week in the form of grinders. I’m also going to make a big batch of beans in the Crock Pot to use in both the taco salad and with the BBQ ribs.

Yesterday at the Rhinebeck Farmer’s Market I bought some adorable baby squash. I can’t wait to eat those up tonight! I also bought a mixed basket of hot peppers, so I think some of those will be used with the taco salad, and maybe whatever I make on Saturday.

Sunday: Spaghetti and meatballs
Monday: Chicken cordon bleu, potato salad, sauteed baby squash
Tuesday: No cooking
Wednesday: Meatball Parmesan grinders, salad, oven fries
Thursday: Taco salads
Friday: Ribs, cole slaw, beans, cornbread
Saturday: something on the grill

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